One of the house favorites at Ouisie’s Table in H-Town, pan-seared and prepared with their sassy sauce, grilled asparagus, and Louisiana’s favorite starch…rice with French bread for dipping! Prepare the rice and asparagus. Set aside but keep warm. For the Snapper: Rinse snapper under cold water, and pat dry. In a shallow bowl, coat fillets […]
Entrées
The Royal Chef’s Smoked Pork & Cilantro Pancakes with Jalapeno Cream Cheese & Peach Jam
This recipe is from Darren McGrady, the former chef to Princess Diana! In a large bowl, mix all of the pancake ingredients together. Heat and lightly grease a skillet with the corn oil and spoon the pancake mix into the pan. Cook for about 1 minute until brown on the bottom and then turn over […]
The Royal Chef’s Pan Seared Beef Tenderloin Steaks with a Burgundy Chocolate Sauce
This recipe is from our friend, Darren McGrady, at The Royal Chef! This is one of Queen Elizabeth’s favorite dishes and it is simply divine! Make The Sauce Combine the wine and broth in a big saucepan. Stick each onion half with a clove and add it to the pot along with garlic, bay leaf, […]
Pan Seared Beef Filet Topped with Salsa Criolla Over Mushrooms Quinotto
Quinoa is so 2017 .. 2018 is all about quinotto! It’s made just like a mushroom risotto. Layered under a tender beef filet and topped with salsa criolla, this dish is simply magical! Season the beef with salt and pepper, cover and refrigerate until ready to cook. Mushroom Quinotto: In a saucepan, bring 5 cups […]
Fralo’s & Bar 301 Porcetta
This delectable porcetta is made by our friend Chef Dan Jacob at Fralo’s & Bar 301! In a glass bowl combine all of the fresh herbs, lemon zest, red chili flake, olive oil, garlic, ½ tsp black pepper and 1 tsp kosher salt, and thoroughly mix together. Let the mixture sit for at least 10 […]
Slow Roasted Pork Belly over Manchego Polenta & Butterscotch Reduction
1. Slow Roasted Pork Belly: Heat oven to 425 degrees Fahrenheit. Dry the pork belly with paper towels. Rub with salt over the deep cuts. Place onions on bottom of roasting pan and put pork belly on top. Roast at 425 degrees for 30 minutes. Reduce oven temperature to 325 degrees for 3 hours. Allow to rest […]
Goya Pan Seared White Fish with Black Bean Mole & Pineapple Nopalito Salsa
This deliciously easy recipe from Goya Foods brings together fresh pineapple and nopalitos, with a rich black bean mole sauce! You’ll love it with fresh Mahi Mahi or halibut! Season the fish fillets with salt & pepper and her aside. Heat a large heavy bottom combine the refried black beans, whole black beans, chicken bouillon, […]
Joe’s Bakery Huevos Rancheros
Adapted from The Austin Cookbook by Paula Forbes, published by ABRAMS c 2018. The book is out March 2018 and can be pre-ordered here: http://www.abramsbooks.com/product/austin-cookbook_9781419728938/ Ranchero Sauce In a medium pot, heat the oil over medium heat. Add the onion, celery, bell pepper, salt, cumin, and garlic powder. Cook, stirring occasionally, until the vegetables are soft, […]
Goya Foods Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Salad
Why not try a dish that will brighten your table? Here, the pork is accompanied by a vibrantly colorful pea salad, carrying the taste of spring. Punched up with a few splashes of zesty lemon juice and the flavors of tarragon and mustard, this salad is just the right complement to the spiced-up essence of the pork. […]
Chamberlain’s 40 Day Aged Long Bone Ribeye with Porcini Mushroom Butter
This Dallas steakhouse is legendary — and you can cook a little bit of that legend in your own kitchen! Our friend Richard Chamberlain, the cowboy boot-wearing owner of Chamberlain’s Steak & Chop House in Dallas shared this succulent steak recipe with us. Soak chopped porcini mushrooms in marsala wine overnight. Preheat cast iron skillet […]
Baked Cheesy Chicken Tacos
This family-style, one-pan take on crispy shell tacos is a no-brainer on a busy weeknight! Here we use John Soules Foods’ pre-seasoned and fully-cooked chicken fajita strips for extra ease. The loaded tacos are assembled in a casserole dish and baked until the shells are toasty and the cheese is gooey and melted.
Pasta with Red Wine Ragù
This rich, unctuous sauce uses an entire bottle of red wine, giving it a deep, concentrated flavor. Since the wine is the driving force behind the aroma and taste of this ragù, choose a bottle that you would happily drink…
Roast Chicken with Red Wine Butter
Every year around Valentine’s Day, the idea of the “Engagement Chicken” takes the internet by storm. The theory is that it’s a roast chicken that is so good, that your partner will be instantly compelled to “lock it down.” Well, ladies and gentlemen, let us introduce the Goodtaste Engagement Chicken.
Baguette Breakfast Boats
These customizable baguette boats are like a short cut quiche! The exterior of the baguette gets toasty and golden brown, while the egg inside is rich and creamy.
S6E14 – John Soules Foods Steak Fajita Roll-Up
Take your taco Tuesday to a whole other level with this clever recipe that’s fun as a crowd-pleasing snack or dinner! JSF ready-to-eat steak fajitas make this…